Chicago Health Dept
5159 S PULASKI RD · BRIGHTON PARK, CHICAGO
Last inspected 2012.
5 inspections on record since 2010 · Last inspected Jul 2012.
Last inspected Jul 2012. Records may not reflect current conditions.
CLEAN ALL FLOOR DRAINS THROUGHOUT PREMISES.
CLEAN TNE VENT ABOVE THE WALKIN COOLER AND HOOD ABOVE THE PIZZA OVEN HAS DUST BUILDUP ON THEM.
EMPLOYEE PERSONAL BELONGINGS IMPROPERLY STORED. INSTD TO STORE IN DESIGNATED AREA.
THERMOMETER MISSING INSIDE PREP COOLER. PROVIDE SAME.
All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.MUST REPAIR OR REPLACE WORN DOOR GASKET ON WALK IN FREEZER.
All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.MUST CLEAN MEAT SLICER.
The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.MUST CLEAN FLOOR IN REAR MOP SINK CLOSET.
All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces.MUST REPLACE BULBS IN LIQUOR STORAGE ROOM.
Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health.MUST REPAIR OR REPLACE LOOSE & LEAKY FAUCET AT DISH AREA 3- COMPARTMENT SINK.
All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities.OBSERVED 2- DOOR PREP COOLER AT 51.0 F. WITH READY TO EAT & PRE-COOKED FOODS STORED INSIDE.NO TIME AND TEMPERATURE LOG AVAILABLE TO VIEW.A HELD FOR INSPECTION TAG PLACED ON UNIT.ONCE REPAIRED FAX LETTER TO (312)746-4240 WHEN READY.MUST HAVE COLD HOLDING UNIT AT 40 OR BELOW.
All cold food shall be stored at a temperature of 40F or less. All hot food shall be stored at a temperature of 140F or higher.OBSERVED IMPROPER TEMPERATURES OF READY TO EAT SLICED LUNCHEON MEATS ON TOPSIDE OF 2-DOOR PREP COOLER TURKEY 56.6 F,HAM 55.2 F,SALAMI 59.0 F,& INSIDE OF SAME COOLER BOILED EGGS 46.5 F,BREADED CHICKEN 45.6 F -47.3 F.PRE-COOKED CHICKEN AT 129.7 F. ON TOP OF TOASTER OVEN.NO TIME AND TEMPERATURE LOGS AVAILABLE TO VIEW.PRODUCT WAS VOLUNTARILY DUMPED AND DENATURED AT THIS TIME.APPX.14 LBS. $40.
All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.MUST REPLACE MISSING HANDLE ON LID OF STEAM TABLE.
All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.MUST CLEAN:GASKETS ON PIZZA PREP COOLER,HOOD OF PIZZA OVEN,SOME SHELVING UNITS IN SAME AREA & IN WALK IN FOOD COOLER.
The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.MUST CLEAN : FLOOR IN CORNERS IN DISH MACHINE AREA.
Public inspection records from Chicago Department of Public Health. Records current as of 2026-07-05. EatOrBeat reports records and does not rate restaurants. Source dataset →
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